Gruyere Cheese Souffle’


6 tbs butter
2/3 cup flour
2 tsp kosher salt
1/4 tsp dry mustard
1 1/2 cups milk
1 1/2 cups Gruyere cheese, shredded
1/2 tsp Worcestershire sauce
6 eggs, separated
  • Heat oven to 350 degrees.
  • Grease and lightly flour a 1 1/2  quart souffle dish or casserole.
  • Make a 4 inch band of double thickness aluminum foil 2 inches longer than the circumference of the dish and grease one side.
  • Extend depth of dish by wrapping foil, greased side in around the top of the dish and secure foil with clear tape.
  • In a large sauce pan, melt the butter, then blend in the flour, salt and mustard. Heat until bubbly.
  • Add the milk and heat until the mixture is very thick and smooth, stirring constantly.
  • Add the cheese and Worcestershire sauce and stir until cheese melts.
  • Remove from heat, then blend in the egg yolks, one at a time, beating well after each.
  • Beat egg whites until stiff peaks from, do not over beat. Fold into the cheese mixture.
  • Carefully pour the mixture into the souffle dish and bake at 350 degrees for 55- 60 minutes.
  • Remove foil band and serve immediately.




20 min


55 min


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